Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
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Creamy Dreamy Pumpkin Bars

Creamy, Dreamy Pumpkin Bars

Smooth, rich and delicious, these Creamy, Dreamy Pumpkin Bars are the perfect autumn treat and so easy to make. If you want to turn up the decadence a notch or two, add a cup of slavery-free vegan chocolate chips into the mix after blending. I didn’t feel it was necessary, though, so I just enjoyed the cool, pumpkin flavor. Whatever floats your boat, though!

Second, as I mentioned yesterday, we’ve been working long hours since the idea first struck us to create something that I think will really step up your vegan game: It’s an e-book we have very subtly titled, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, (and you will LOVE it. We cover ten celebrations along with more than 75 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from the beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to party, vegan style. Whether you’re vegan or not, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, tips and so much more. Available in pdf form on November 1st (World Vegan Day - woot!), and for Kindle, Nook, etc, a few days after that. Vegan Holidays for Everyone will help anyone to learn how to celebrate without compromise.


Creamy, Dreamy Pumpkin Bars
2 cups pecans (or two cups combined pecans, almonds, walnuts, etc.)
1 cup pitted medjool dates, soaked and drained unless already soft
1 teaspoon vanilla
½ teaspoon salt
½ cup pumpkin purée (not pumpkin pie mix)
1 cup raw cashews, soaked for an hour or more, and drained
2 tablespoons cornstarch
1 cup coconut cream
2 teaspoons pure vanilla extract
¼ cup maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Preheat the oven to 375 degrees and line an 8-X-8-inch pan with parchment paper.

Combine the pecans or nut combination in a food processor and pulse until crumbly. (This is not including the cashews listed in the recipe as that is in the filling, not the crust.) Add the dates, vanilla and salt, pulsing until sticking together. Press into the bottom of the pan.

In a blender, combine the rest of the ingredients and blend until smooth. Pour over the crust and bake for 23 minutes or until the top is still a little jiggly but the sides are firm. Cool and refrigerate for a couple of hours before serving.

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